Quinoa Enchilada Casserole | The Mountain Church | Umami

Ingredients

• 1 cup quinoa
• 1 10-ounce can Old El Paso™ mild enchilada sauce
• 1 4.5-ounce can Old El Paso™ chopped green chiles, drained
• 1/2 cup corn kernels (frozen, canned or roasted)
• 1/2 cup canned black beans (drained and rinsed)
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground black pepper (to taste)
• 3/4 cup shredded cheddar cheese (divided)
• 3/4 cup shredded mozzarella cheese (divided)
• 1 avocado (halved, seeded, peeled and diced)
• 1 Roma tomato (diced)